Buttermilk Spice Cake
A moist, spiced buttermilk cake with warm cinnamon and cloves, perfect for special occasions or cozy gatherings, offering rich flavors and tender texture.
Ingredients
Instructions
- Beat the egg whites until stiff peaks form and set aside.
- In a bowl, mix all dry ingredients together (flour, salt, baking powder, soda, cinnamon, cloves, nutmeg) and set aside.
- In a large bowl, beat the butter, sugar, and egg yolks until well combined.
- Gradually add the flour mixture to the wet ingredients, alternating with buttermilk, beginning and ending with the flour mixture.
- Stir in the egg whites gently with a folding motion until just combined.
- Pour the batter into a greased angel food cake pan.
- Bake at 350°F (175°C) for 60 minutes or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a lighter cake, ensure your egg whites are beaten to stiff peaks before folding them into the batter. You can substitute buttermilk with a mixture of milk and vinegar (1 cup milk with 1 tablespoon vinegar) if needed. Adding a pinch of allspice can enhance the spices in this cake, providing a warm flavor profile that pairs beautifully with Joy'S Delight.
Serving Suggestions
This Buttermilk Spice Cake is delightful on its own but can be enhanced with a dusting of powdered sugar or a simple glaze. Serve it alongside a cup of coffee or tea for an afternoon treat. For a festive touch, consider pairing it with Gift Eggnog during the holidays, creating a comforting dessert experience.
Storage & Reheating
Allow the cake to cool completely before storing. Wrap it in plastic wrap or aluminum foil and keep it in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze the cake wrapped tightly for up to 3 months. To reheat, thaw it at room temperature and warm slices in the microwave for a few seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Buttermilk Spice Cake contains roughly 258 calories, with 4g protein, 29g carbohydrates, and 16g fat. It is an excellent source of dietary fiber (35% of the Daily Value), and a good source of calcium and vitamin C. Note that it is relatively high in sodium, at 770mg per serving (33% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole eggs instead of separating them?
While you can use whole eggs, separating the whites and yolks helps achieve a fluffier texture. The beaten egg whites add volume and lightness to the cake, making it airy and moist. If you choose to use whole eggs, the texture will be denser but still delicious.
How can I tell when the cake is done baking?
To check if the cake is done, insert a toothpick into the center. It should come out clean or with a few moist crumbs attached, but no wet batter. Keep an eye on the baking time, as ovens may vary. If the top is browning too quickly, you can cover it loosely with foil.
Can I add nuts or raisins to this cake?
Absolutely! Adding chopped nuts like walnuts or pecans or even raisins can enhance the flavor and texture of the cake. Just fold them in gently with the egg whites to ensure they are evenly distributed without deflating the batter.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).